Cheddar, leek and mushroom tortilla

2 tbsp vegetable oil
2 medium potatoes, cut into small dice
1 leek, trimmed, washed and sliced
250g mushrooms, sliced
6 large eggs
Handful of fresh chives
150g mature Cheddar, diced

Heat the oil in a medium, deep, non-stick frying pan over a medium heat. Add the potato and cook, stirring, for 5 minutes until turning golden. Add the leek and mushrooms and cook for a further 5 minutes, stirring, until softened and wilted.

Meanwhile, beat the eggs with 2 tablespoons cold water in a bowl. Snip in the chives, stir in the cheese and season. Pour into the pan, cover and reduce the heat to low. Cook for 15 minutes, tilting the pan now and then so uncooked egg runs to the edges and cooks. The tortilla should be just set throughout and golden underneath. To finish pop the tortilla still in its pan under the grill for a few minutes to brown the top.

Divide the tortilla into 4 and serve hot with a green salad. *Tip: If you want to make this meatisaurus, use chopped up sliced ham or cooked bacon.

Original post with credits


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